Devil Curry and Ais Limau

After the disastrous attempt at sambal, I decided it would be wise to go back to the world of following recipes.

This one is a recipe from The Food Of Malaysia, by Wendy Hutton, which by the time you are reading this, will be back in the Preston Library for you to enjoy.

Devil Curry, called so for its chilli content, is a Malacca Eurasian dish, with Indian, Malaysian and Spanish influences. I followed the recipe, being a little shy after the sambal-incident, however of course I left out the chicken and replaced it with tofu.

Devil curry didn’t end up being all that hot. I don’t know why, it just wasn’t. Maybe because we’d been eating chillies all week, or maybe I used the wrong variety. In any case, it didn’t bother us, as it was delicious.

Yum, Devil Curry

Hearty and full of potato and tofu, spicy with chillie, ginger, turmeric, lemon grass, garlic (I love garlic!), and a little sour with the vinegar, it was a perfect meal when served up with rice.

I also made us some Ais Limau (Lime cordial) to go with it. There is no trick to this, but I’ll post the recipe for the syrup-ly challenged.

Ais Limau

Ais Limau

  • 4 Limes, juiced
  • 1/2 to 3/4 cup sugar
  • 1 litre water
  • 2 Limes, cut into wedges
  • ice

In a small saucepan add the lime juice and sugar. Stir over low heat until the sugar dissolves. Add the water and stir until mixed thoroughly. Remove from heat, decant into a glass bottle, and cool.

When cool, add ice and lime wedges to glasses. Pour the cordial over and enjoy 🙂


One Comment Add yours

  1. Amanda says:

    Hi, may I know how many people can the Ais Limau serve, according to the recipe given? Thanks

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